My fiance and I carved our pumpkin yesterday, and before we did so, he asked if we could roast our pumpkin seeds. I had never done this before, so I looked up a bunch of recipes and used what I read to come up with my own, and it was so delicious I want to share–

Mmmm….before and after 🙂

Soy Sauce/Worcestershire Pumpkin Seeds

This recipe is for 1 cup of pumpkin seeds– if you end up with more or less from your pumpkin, adjust as needed.

Clean your pumpkin seeds well– I rinsed mine 3 times, and then let them soak in warm water for a half an hour.

Pre-heat your oven to 275*F

In a bowl, melt 1T of butter. To the melted butter, add 1/4 t of garlic powder, 1t Worcestershire sauce and 2t soy sauce and mix well. Pour the mixture over the rinsed and drained pumpkin seeds and toss to coat well.

Prepare a pan by lining it with foil. Spray the foil with non-stick cooking spray and pour the seeds onto the foil. Spread the seeds out so they are in a single layer. Sprinkle salt over the seeds and bake for 1 hour, stirring occasionally.

When the seeds are a golden brown, remove from the oven, allow to cool for a few minutes and enjoy!